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Ultra-processed food targets bone quality via endochondral ossification

Janna Zaretsky Shelley Griess-Fishheimer Adi Carmi Tamara Travinsky Shmul Lior Ofer Tali Sinai Svetlana Penn Ron Shahar Efrat Monsonego-Ornan

骨研究（英文版）2021，Vol.9Issue(2)：200-212,13.

Ultra-processed food targets bone quality via endochondral ossification

Janna Zaretsky ¹Shelley Griess-Fishheimer ¹Adi Carmi ¹Tamara Travinsky Shmul ¹Lior Ofer ²Tali Sinai ¹Svetlana Penn ¹Ron Shahar ²Efrat Monsonego-Ornan¹

作者信息

1. School of Nutrition Science,Institute of Biochemistry,Food Science and Nutrition,The Hebrew University,Rehovot 76100,Israel
2. Koret School of Veterinary Medicine,The Robert H.Smith Faculty of Agriculture,Food,and Environment,The Hebrew University,Rehovot 76100,Israel
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摘要

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Janna Zaretsky,Shelley Griess-Fishheimer,Adi Carmi,Tamara Travinsky Shmul,Lior Ofer,Tali Sinai,Svetlana Penn,Ron Shahar,Efrat Monsonego-Ornan..Ultra-processed food targets bone quality via endochondral ossification[J].骨研究（英文版）,2021,9(2):200-212,13.

基金项目

We acknowledge Aliza Stark and Dalit Sela-Donenfeld for critical review of the paper and Eli Zelzer,Sharon Krief,Shai Eyal,Yulia Shwartz,Inbar Klaiman Katz,Lital Povodovski,Idan Hollander,Noga Kalish and Ayelet Atkins for technical assistance.This work was supported by the Israel Science Foundation(Grant No.1050/13). （Grant No.1050/13）

骨研究（英文版）

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ISSN：2095-4700

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